Easy to make on a busy night or over the holiday season, this Mexican Corn Chowder is packed with flavor and insanely delicious.

Course:
Main Course, Soup

Cuisine:
American

Servings: 8

Calories: 388kcal

Author: Sandra

Ingredients

1 1/2lbsboneless skinless chicken breasts, cut into bite-size pieces

1/2cupchopped onion

1clovegarlicminced

3tablespoonsbutter

3cupschicken broth

3/4teaspoonground cumin

1teaspoontaco seasoning

2cupshalf-and-half or heavy cream

2cupsshredded Monterey Jack cheese

1cancan cream-style corn14.5 ounces

1candiced green chiles4 ounces

1tomatochopped

1/2diced red pepper

1/2diced green pepper

1/2diced yellow pepper

Instructions

In a large soup pot add butter and melt. Add in chicken, onion, and garlic in butter until chicken is completely cooked. The smaller the chunks the quicker it will cook.

*If you want to avoid doing raw chicken. Just add butter, onion and garlic to the pot and cook until onion is tender then add 2 cups of cooked chicken breast shredded or cubed, I like to use a rotisserie chicken.

Add in chicken broth and seasonings. Allow the soup to come to a boil, then add in peppers, corn and chiles. Bring back to a boil, then reduce heat to medium-low. And simmer for 5-10 minutes, allowing it to thicken up.